Orecchiette with Shrimp, Arugula, and Cherry Tomatoes
8 servings (serving size: 1 cup)
3/4 teaspoon salt, divided
1 pound medium shrimp, peeled
1 1/2 cups quartered grape tomatoes
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped pitted niçoise olives
1/2 teaspoon crushed red pepper
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
8 ounces uncooked orecchiette pasta (
6 cups trimmed arugula
1 1/2 tablespoons extravirgin olive oil
1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
How to Make It
Sprinkle 1/4 teaspoon salt over shrimp. Place shrimp on a grill rack coated with cooking spray; grill 2 minutes on each side or until done. Cool completely. Combine shrimp, remaining 1/2 teaspoon salt, tomatoes, and next 5 ingredients (through garlic) in a large bowl.
Cook pasta according to package directions, omitting salt and fat. Drain well; cool. Add pasta, arugula, and oil to shrimp mixture; toss gently. Sprinkle with cheese.
Wine note: The arugula's light peppery bite, the tomatoes' acidity, and the brininess of the niçoise olives all call for a simple, crisp, bone-dry white wine that will act as a between-bite refresher. Italy is full of such wines. For one that's packed with personality, you can try Terruzi e Puthod's Terre di Tufo 2005, a vernaccia-chardonnay blend from Tuscany (about $24). -Karen MacNeil
I have been making this since it first appeared in CL. I am making it again tonight to take to a covered dish event. The only thing I have changed a few times is the arugula. If I can't get it I use spinach and it is still delicious. This makes a light dinner or a lovely lunch dish for guests.
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